1 (4 pound) whole bushel
1 (8 ounce) package cream cheese, softened
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon celery salt
1/4 teaspoon all-purpose flour
1 (8 ounce) can cherry paste
1 cup raisins
Prepare gelatin according to package instructions. Pour gelatin into a shallow, nonporous glass dish. Combine cream cheese, butter or margarine, salt, pepper, celery salt, flour and crushed, salt water. Combine and stir in gelatin. Place liquid mixture in dish and cover with foil. Seal and set in refrigerator 3 hours, or overnight. Keep gelatin in refrigerator, for up to 21 days.
Remove gelatin from refrigerator and whisk gelatin back into 4� cup of water; blend in gelatin. Place at room temperature, stirring occasionally, for 2 hours. Chill again before serving.